Photo of your dinner (Vol 3)
Discussion
craigjm said:
Blue dragon noodles are about one step up from a pot noodle get yourself along to a proper Chinese supermarket and buy some decent ones. What marinade did you use on the pork?
Definitely, proper chow mein noodles next time. These ones turned out better than expected (boil for 4 mins, rinse in cold water, spread out to drain for 30 mins before frying) but still felt a bit insubstantial compared with restaurant/takeaway noodles.Marinade is homemade...
1 tbsp red bean curd ("lump" + liquid, mashed together)
2 tbsp brown sugar
1 1/2 tbsp hoi sin
1 tbsp golden syrup
1 tbsp dark soy sauce
1 tbsp Shaoxing wine
1 tsp sesame oil
1/2 tbsp light soy
1/2 tsp five spice
1/2 tsp salt
MrJuice said:
Delicious. I added a decent amount of olive oil before putting tray in oven. I spotted this on an Instagram account I follow. Apparently the trend started in Finland
Edited by HM-2 on Sunday 7th February 17:13
digimeistter said:
Looks good!
Maybe need to work on your broccoli cheese
I just do the broccoli and pour homemade cheese sauce on it, looks terrible tastes amazing! Also means you can cook a big batch of cheese sauce and freeze for later. (my wife is teaching me to cook and tells me all this stuff)Maybe need to work on your broccoli cheese
Audis5b9 said:
Lobster claw tortelloni, sweetcorn purée, crispy chicken wings and poached lobster tail.
Cote de bœuf, triple cooked chips, asparagus and roasted tomates. Béarnaise for the wife, peppercorn for me.
Aberdeen Angus, 45 day dry aged, 56 degrees/4 hours sous vide.
Lemon meringue pie
Wow! Incredible work, absolutely incredible Cote de bœuf, triple cooked chips, asparagus and roasted tomates. Béarnaise for the wife, peppercorn for me.
Aberdeen Angus, 45 day dry aged, 56 degrees/4 hours sous vide.
Lemon meringue pie
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